Not to toot my own horn, but I think these are even better than Buffalo Wild Wings fried pickles! I live and breathe Food Network, one of my favorite shows being Trisha's Southern Kitchen. Trisha Yearwood is my personal hero, and her cookbook, Trisha's Table, is one of my favorites. That book is where this awesome un-fried pickle recipe comes from, but I did a couple mini modifications on it! The pickles turn out crispy and flavorful, without actually being deep fried. Healthy, savory, and the perfect snack! Here is what you will need

  • 2 large eggs
  • 1/3 cup of all-purpose flour
  • 1 tbsp of Worcestershire sauce
  • 1 tsp of hot sauce (I used Frank's Red Hot)
  • 1 tsp of garlic powder
  • 1/2 tsp of onion powder
  • Pinch of salt and pepper to taste
  • 1 cup of panko breadcrumbs
  • 1/2 cup of grated Parmesan cheese
  • One 16-ounce jar sliced dill pickles.
  1. Preheat broiler in oven. Place cooling rack on a baking sheet and spray well with non-stick spray.
  2. In a medium sized bowl whisk together eggs, flour, Worcestershire sauce, hot sauce, garlic powder, onion powder, salt and pepper, until combined and smooth.
  3. In a separate bowl, combine panko and Parmesan cheese.
  4. Take pickle slices, one at a time if you are using long flat ones, or multiple if you are using "chips", and coat them in the wet mixture. Let excess drip off and transfer to the breading mixture. Gently press panko and Parmesan into the pickle to make sure it is well coated.
  5. Place coated pickles on the rack in a single layer and broil for 4 minutes, then flip them and broil for 4 more minutes or until golden brown.
  6. Serve with favorite dipping sauce, I used a combination of hot sauce and ranch dressing!

See Trisha Yearwood's original recipe here!

Pickles as a drink aren't as good. 

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